mangaraj tripathi (7 Ergebnisse)

Zustand: New. pp. xv + 321.

Hardcover. Zustand: New. Bioprocessing of Food and By-products for Nutritional and Industrial Uses describes the synergistic approaches for bioprocessing of food and by-products for nutritional and industrial Uses. The main focus of the book on nutrition and engineering aspects of bioprocessing , including advanced food processing techniques and bioproduct development, food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes . challenges and opportunities facing the by product manufacturing industry are also discussed. Coverage is far reaching and includes : Synergistic Approaches for Bioprocessing of Food and by products for Nutritional and industrial Uses : Overview of Food Bio-processing ; Applications of Cryogenics for processing and preservation of Food; Advanced Techniques for Determination of Quality of Food Materials; Current Status and Scenario of Functional Food; Nutrient, Antinutrents and Functional Compounds of Foods and their Effects on Health and Nutrition; Modern Technologies of Bioprocessing; Bioavailability and Potential uses of Micronutrients in Food System; Role of Microbial and Enzyme Technology in Fruit Juice Processing and its Quality Enhancement; Probiotics; An Emerging avenue in Nutraceuticals and Functional Foods; Modified Atmosphere Packaging Principles of Design criteria; Bioprocessing of Soya and Millet Based By-Products Waste of Value Addition; Bioseparation Techniques in Nutraceuticals ; Advanced Bio food Preservation Technique; Current Scenario in soybean processing in India; Integrated Approaches of Nano-Bio-Information Technology and Agri-processing for Scientific Rationalization of Values and Development of Value Added Products; A New Era of Nutraceutical Products and their Health Benefits and Heavy Metal Toxicity in various Food Stuffs and its Preventive Approaches.

Zustand: New.

Hardcover. Zustand: As New. Zustand des Schutzumschlags: As New. 1st Edition. Contents: Preface. 1. Food processing operations. 2. Emerging technologies in food preservation. 3. Primary processing of food. 4. Food and food toxicity. 5. Determination of quality/maturity indices of fresh produce. 6. Extrusion cooking technology. 7. Probiotic and prebiotic based functional food. 8. Drying of food commodity. 9. Modified atmosphere packaging of fruits and vegetables. 10. Nanotechnology and food processing. 11. Food freezing. 12. Pulsed electric field processing. 13. Enzymes in food processing. 14. Safety aspects in food processing. Bibliography.

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Foreword. Preface. 1. Introduction. 2. Functional foods and nutraceuticals. 3. Composition and nutritional quality of Soybean. 4. Role of Soybean in health and longevity. 5. Soybased food products. 6. Pharmaceutical and other industrial applications of soyproducts. 7. Soy products promotion and entrepreneurship development. The book contains knowledge and skill that would facilitate processing and utilization of soybean, a grain legume and food-cum-medicinal resource, for food, feed, pharmaceutical and other industrial applications. People world over have now become conscious for their health and longevity and are searching for an appropriate diet that can lead them to a disease free, healthy and long life. One of the best possible options is to make use of soybean in daily diet because it provides high quality nutrition and health promoting phyto-chemicals that have high levels of nutraceuticals and functional food ingredients at an affordable cost. Soy-based food products suit to the richest of the rich on health ground and to the poorest of the poor on account of the economy. Soybean is a golden gift of the nature to human beings as its production not only provides high quality food and medicines to the people but also enhances soil and animals health. Soybean is an eco-friendly and one of the oldest known food sources to human beings. Soybean production and its appropriate utilization would help in building a greener globe. The book discusses about the technology used in the soy food preparation, equipment involved and changes that occur during processing in physical, chemical, microbiological and organoleptic properties of the products. It is useful to students teachers, researchers food manufacturers, policy make and to all those who are interested better health and longevity.

Zustand: New.

Soft cover. Zustand: New. Food is any substance usually of plant, animal or fungal origin, and contains essential nutrients, such as proteins, carbohydrates, fats, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. A healthy food/diet is essential for good health and nutrition. It protects against many chronic non-communicable diseases, such as heart disease, diabetes and cancer. Eating a variety of foods and consuming less salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet. The Handbook of Food Processing Nutrition and Health is a compilation and presentation of vital information related to food, nutrition and health of human beings in a manner so that a reader can easily understand the importance and role of diet in his/her life and able to plan his /her diet in an effective and economical manner so that he/she can derive the required daily nutrition from a balanced diet and live healthy, happy and longer. The Handbook is in two volumes: Volume 1 gives information about Quality Diet, Food Processing, Health and Longevity and the Volume 2 describes the various Food Resources and Health Promoting Bioactive Compounds for Better Health and Wellness. Some of the major topics/ aspects dealt with are, dietary guidelines, food and nutrition, food ingredients, food processing, novel foods, gut microbiome, food packaging, shelf life, safety and regulations. Also, covered are various food resources, such as grains (cereals, pulses and oilseeds), nuts and seeds, fruits, vegetables, spices and condiments, livestock based foods, such as milk, meat, fish and eggs, and processed, fermented, protected and cultured foods and soon. It is expected that the information contained in the Handbook would help a reader to plan, prepare and enjoy a healthy and nutritious diet, leading to a better health, happiness and longevity.